How about a veggie stew? Sounds darned good to me.

Garden medley?
Mescolanza di verdure? (mixed vegetables)
Garden ragout?
Ragoût d'été? (summer stew)

Whatever you call it, a good way to use the veggies.

Summer Stew! I like that name for this dish.
Good job spacific.

When I do one of those 'Mixed up messes' and someone asks what it is called, my answer is always:
"Supper".
That gets a smile every time, whether they like the dish or not.

How about something like "Jim's Master Medley"?

Rusty

Ragout d'ete (Summer Stew) would get my vote too, great idea spacific! And it is something I need to make tonight. I have a plethora of tomatoes, basil and peppers.

Alexa

Sounds like Vegetable Hash to me.

Alexa, how about tomatoes stuffed with rice, bacon, spinach and basil?

Hold the Phone - I'm going to Ruthanna's. Anything with bacon - Im there!

How about 'Compost', grin.

Looking up 'cardoon', thats a new one for me.

We have too many green beans and beets....and a first for us, rutabagas. Corn will be in soon - DH planted a staggered crop. We have a very very green row of tomato plants, nothing yet.

We'll be doing this kind of dish soon enough!

I also vote for Summer Stew, although I'd probably just call it "vegetables".

Grandma used to make a soup that she called "End of the Garden Soup", but that was in the fall and it had the last bits of everything left.

Whatever you call it, it sounds yummy to me. For lunch I had vegetables. A mix of fresh corn, cut off the cob, green beans and fingerling potatoes. The corn was leftover from chowder, the green beans had been cooked with a bit of our homemade Tasso ham and the fingerlings were roasted a couple of nights ago. They all went into a bowl and became lunch, LOL, with a sprinkling of fresh lemon basil from the herb garden...

Excuse me. I had Summer Stew. (grin)

Annie

Shaun, no bacon at my house since we limit ourselves to a quarter pound every two weeks and the trip to the butcher won't be until tomorrow. If I didn't have to go to work soon, I'd switch it to this afternoon!

Annie, I saw a recipe for green bean timbales I want to try this week. If it turns out good, I'll post the recipe.

I thought that by the time I read all of the way to the end of this, someone would have told me what "Cardoon" is. Guess I'll be looking it up too.

ruthanna, I'll be watching for that. I'm already canning green beans but I love them fresh and always look for new recipes.

dlynn, I've never grown cardoons, I don't even know if they grow here, but I understand they are something like an artichoke.

Annie

Had to give my brain a minute to sift through all the useless stuff to remember this name, tian: "a tian -- a layered, baked vegetable dish that originated in Provence but is also common to city kitchens -- is the perfect complement to this French holiday. Unlike a gratin, a tian does not include bread crumbs or cheese, which allows the juices in the vegetables to evaporate in the oven's dry heat, concentrating their flavors."

LOL dlynn, me too.

Jim - Call it what you will, it sounds great.

My kids call that sort of a dish "Glop"...that was originally a derogatory term but as they have grown up and it has been used so often it become just factual.
The word "glop" is usually preceded by a descriptive term...like zucchini glop or tomato glop or onion glop....etc.
Linda C

I'm back to inform everyone what a cardoon is, but Annie beat me to it :(

Oh, sorry dlynn. So, do they grow in Michigan? Zone 5?

Annie

I don't garden, and I certainly don't know anything about gardening in Michigan. Sorry, that's your cup of tea.

Well, dang it, now I gotta look it up myself, LOL!

OK, it appears that they MIGHT overwinter in zone 5, but that they are invasive and difficult to deal with. I think I'll just let Jim grow 'em!

Annie

I had it last night, seasoned slightly differently and called it "curried vegetable stew."
YUM!

Chop suey Italiano?

dcarch :-)

Cardoons are a large thistle closely resembling artichokes. But it's the thick mid-rib of the leaves which are eaten, not the flowers. I gave up trying to grow artichokes here. It's too tricky, especially as an annual crop. Cardoons are easier. I think they would grow and even overwinter in most places.

The mid-rib of cardoons are similar to celery stalks. My cardoons aren't ready to harvest yet. The plants are 3 feet or so in diameter. I salvaged a broken leaf yesterday and threw it into the ragout after parboiling it.

Thanks for the naming ideas. Some are too ostentatious for my dish. "Glop", on the other hand, is less elegant than I was looking for. Maybe if dcarch translates glop into French it would be more suitable. "Compost" is fun. Good one, Jesse. Summer stew is fitting.

Raguot seems right to me. Just plain ragu. I had thought of it but, on checking to see if I was using it correctly, I searched on "ragu". Ragu turns out to be a meat based pasta sauce made in northern Italy (as an Italian friend had once told me...duh) so I dropped that idea and came here for help. Thanks, spacific.

Jim

Those ingredients plus a pound of browned hamburger = veggie stew at my house - everyone LOVES when I make it! We make a pan of my special cornbread and it's all gone in a flash!

A friend and I went for a morning hike one day, into a lesser known wilderness area that abutted an urban one. We were fairly early, but had not been as early as a family of Laotians whom we met on their return as we started. They all had plastic shopping bags, filled with something. My friend, who has such a genial face and manner that people just like him on the spot, asked them what they had in the bags. Repaying his broad smile in kind, the oldest man said one word...."Wegetables!"

They'd been out harvesting wild greens etc, and were carrying home mixed bags....literally.

Ever since, any dish made of mixed vegetables that hasn't a specific name has been, in my house...

"Wegetables"

Jim - when I worked at the Hilton Hotel I had a number of Ethiopian employees. One summer one of their mother's came to visit and she brought spices and cooked non-stop for over two months - mostly doro wat (a stew). The women that worked for me were vegetarian. If you google doro wat you will most likely get a bunch of recipes that include chicken or lamb, and a few vegetarian ones. The stew is scooped up with pieces of Injere (a fermented like pancake). The seasoning in the stew is berbere and niter kibeh. I have include a link to the recipes. I think you will find that the berbere is good on fried potatoes. Actually if you make berbere, just take a wiff and I am certain you will think of all kinds of uses for it.

I used to make the seasoning, grinding all the spice seeds when I owned a food manufacturing company. Alot of work. I did call Penzey's several months back and asked them if they couldn't start producing this spice blend. I sent them a sample and the recipe I use. I am so hoping it will be part of their spice selection in the future.

Here is a link that might be useful: Doro Wat, Berbere and Niter Kibeh

Jim :
You can call it Jim's Seafood Jambalya.
Simmer you vegetables until almost done. With all the good spices added. Some hot for Cajun.
Add your seafood for about 5 to 8 minutes.
( you know how long )

You could also add cooked Sausage and Chicken.

Then you would have to call it Jim's Surf and Turf Jambalya

Lou

Oops. That was supposed to be "Just plain ragout." Anybody confused yet?

Funny you should mention foraging for wild vegetables, Rachelellen. Where I am from, the Italian immigrants of a couple of generations back harvested what they called cardoons from roadsides and such places. Those cardoons actually were burdock, which is unrelated to cultivated cardoons but has enough similarity to make a good substitute. The Japanese, on the other hand use the roots of burdock, which they call gobo. I have eaten all of these.

Thanks for the link, Teresa. I'll be looking into that.

Lou, I've been thinking along those lines for future ragouts. -- jambalaya, gumbo, etc.

Jim

Glad you like ragout.

Was also thinking about melange since it also implies a mix of flavors where one does not come out distinctly above the rest (see dictionary listing below):

Noun 1. melange - a motley assortment of things
farrago, gallimaufry, hodgepodge, hotchpotch, mingle-mangle, mishmash, oddments, odds and ends, omnium-gatherum, ragbag
assortment, miscellanea, miscellany, mixed bag, motley, potpourri, salmagundi, smorgasbord, variety, mixture - a collection containing a variety of sorts of things; "a great assortment of cars was on display"; "he had a variety of disorders"; "a veritable smorgasbord of religions"
Based on WordNet 3.0, Farlex clipart collection. © 2003-2008 Princeton University, Farlex Inc.
melange mélange
noun mixture, mix, jumble, assortment, medley, pastiche, confusion, mixed bag (informal), potpourri, miscellany, mishmash, farrago, hotch-potch, hodge-podge, salmagundi, olio, gallimaufry, omnium-gatherum a wonderful melange of flavours
Collins Thesaurus of the English Language  Complete and Unabridged 2nd Edition. 2002 © HarperCollins Publishers 1995, 2002

Jim:
Read thru your Post too fast and just went back to re read.

I realized the Cardoon you were talking about,
were the wildplants we used to find in fields when I was younger. ( actually my Grandmother did )
She breaded and fried them.

I thought they were called Cardone.
If I remember right, they had a stem growing up with some sort of stickers.
That's how you found them. It was many moons ago.

They even picked Dandelion and made a salad. Also fried them with eggs.
Some made Dandelion Wine, Weeooo!!!
LOU

Annie, I was wrong.... I can handle that type of gardening (thistle + invasive = weeds). I am very good at growing weeds in my gardens. I can probably give you all the info you need on growing them, even in Michigan ;)

"Posted by annie1992 ----- I've never grown cardoons, I don't even know if they grow here, but I understand they are something like an artichoke. Annie"

Yes, they even taste a little like artichokes.

dcarch

Jimbo's Jumble.

spacific, you and I think alike. I almost used the word melange in describing this dish initially. It was in my mind. I don't know why I didn't. But, as a name for this dish, with its constantly changing recipe, ragout will work just fine. There is something about the sound of it that is right (rag GOO). Hmmm. Maybe glop wasn't so far off.

Jim

Reading this post reminded me of my sister's famous dinners' names that I'd like to share. They're called -

WLIF - Whatever's Left In the Fridge.
If you put cheese on it it's - WLIF Supreme!
LOL

For this dish you might call it
WOIG Supreme - Whatever's Out In the Garden with cheese!
LOL

Nancy

I vote for "Jimbo's Jumble"

:>)

Rusty

Nancy I nearly just choked. I read your 'WLIF' as 'MILF'. Definitely not something you'd want to eat, worse with cheese.

My father in law didn't cook, except that he made a dish like that about once a year. He called it Son of a B*tch Stew. When he gave anybody instructions on how to make it, he said, "You just put it all together in a pan and let it fester for a while."